Cinzia’s Tiramisù

Submitted by: CINZIA HOLMAN (Cathy Salter’s “Italian daughter-in-law”)

Their Food Story:

Cathy Salter, my husband Mark Holman’s “other mother,” shared “The Common Ingredient” website with me and encouraged me to submit this recipe and food story.  I moved from Milan, Italy to Portland, Oregon in the early 90's.  I had grown up eating Italian every day and enjoying fresh ingredients purchased daily, fruit and vegetables from my grandfather's garden and, most importantly, eggs from the chickens that he so lovingly tended to.

On occasion I would help him collect the eggs from the coop walking through chickens upset at us because we were invading their domain. Years later I still can feel the warmth of the eggs in my hand right after taking them from the nest that a chicken had built with the straw that was spread around her. This warm, smooth egg, once opened, revealed a yolk that was bright orange, a delicacy that the eggs that I bought later in life would never be able to compare to.

In Portland I attempted my first American-made tiramisù.  The eggs were purchased at a supermarket before farm-raised eggs became available everywhere. The yolk was pale yellow. I was surprised. I’d never cracked a store-bought egg before. But it would have to do.

The tiramisù was good, not up to my standard, but good.  Everyone who ate it loved it.

Over the years things in the egg world have improved. I can now make my tiramisù with organic eggs laid by free-range, farm-raised chickens.  They are not quite as splendid as my grandfather's eggs, but they will have to do.

TIRAMISÚ

Ingredients:

• Six espressos 

• A shot of cognac or brandy (optional) 

• 2 eggs

• 5 tablespoons sugar

• 1 pound mascarpone cheese (BelGioioso)

• 2 packages savoiardi (ladyfinger cookies)

• Cocoa powder for decoration

• 8"x8" Pyrex dish or similar

Instructions:

Make the espressos and, if you like it, add a shot of cognac or brandy while they are cooling.

Separate the eggs. With an electric mixer (or by hand), beat the egg whites until firm. Put them aside in a bowl.

In a food processor (or by hand) mix well the yolks with the sugar until you obtain a cream.

Fold in the mascarpone. When the mascarpone, the yolks and the sugar are well mixed, add the beaten egg whites, and stir until you obtain a soft cream with no lumps.

Make a first layer of ladyfinger cookies in the Pyrex and pour two tablespoons of coffee over each cookie.

Cover the ladyfingers with half of the mascarpone cream. Cover every corner.

Make a second layer of ladyfinger cookies and pour two tablespoons of coffee over each cookie.

Cover the ladyfingers with the remaining mascarpone cream. Cover every corner.

Sprinkle the cocoa powder over the top.

Put the tiramisù in the fridge for at least two hours. Take it out of the fridge fifteen to thirty minutes before serving.